Fergus Hendersons Trotter Gear

• 3 trotters (pigs feet)
• 2 red onions, halved
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 2 leeks, cleaned and chopped
• 1 head garlic
• 2 bay leaves
• 12 black peppercorns
• 2 sprigs thyme
• 1 cup Madeira or other sweet wine, or one bottle red wine
• About 1 quart chicken stock

1. Place everything but the liquids in a large pot.
2. Pour in the wine and enough chicken stock to cover.
3. Bring to a boil over high heat, reduce to a simmer and cook for 3 hours, until the meat falls off the bone and, in Hendersons words, the trotters are very wobbly.
4. Remove the trotters from the pot.
5. Strain the stock.
6. Pluck the meat, flesh and skin from the bones and chop.
7. (There are a lot of bones.)
8. Discard the bones.
9. Stir the meat, flesh and skin back into the stock, then serve.

trotters, red onions, celery, carrots, leeks, garlic, bay leaves, black, thyme, madeira, chicken

Taken from cooking.nytimes.com/recipes/1012399 (may not work)